Coconut Curry Noodle Bowl

Lately I have been craving anything warm and full of vegies – in particular curries and stirfries! I stumbled across this recipe from Pinch Of Yum and knew I had to try it out!

I made this for Sam & I when he had a full-blown flu and I had the warning signs of one, for an extra nourishing nutrient boost. We also have been enjoying my warming Ginger Elixir every night. Sam usually has a slice of lemon instead of adding maple syrup, the sweet tooth is not as strong in that one 😉

To make this recipe low FODMAP friendly I did have to make a few subs, including having to make my own red curry paste.

I adapted the curry paste recipe from Cook Like A Cave Woman, and this made enough curry paste to make the Curry recipe twice over (which I did this week – I’m obsessed).

Low FODMAP, DF + DF Red Curry Paste adapted from here 

  • 1/4 cup shallots (green part only)
  • 1 thumb size piece of ginger, sliced
  • 2 tbsp tomato paste
  • 1 tbsp chilli powder
  • 1 tsp ground cumin
  • 3/4 tsp ground coriander seeds
  • 1/4 tsp organic ceylon cinnamon
  • 1 tsp himalayan salt
  • 1/4 tsp ground black pepper
  • 1 tsp organic raw sugar
  • 4 tbsp coconut cream
  • 2 tbsp fresh lime juice

I added all ingredients to my NutriBullet and blended well until combined! It made about 4 1/2 tablespoons of paste.

I then moved on to make my Coconut Curry! Here’s what you’ll need:

For the curry:

  • 1 tbsp coconut oil
  • 2 shallots (green part only), sliced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp homemade curry paste (as above)
  • 1 x 400ml can of coconut milk
  • 1/2 Sue Shepherd Vegetable Stock
  • 3 tsp organic raw sugar
  • 2 tbsp soy sauce OR coconut aminos

To complete the curry:

  • 1 x 400g packet Pandaroo Brown Rice Noodles (you can find these at Woolworths in the Asian food section, and they are delish!)
  • 1 tbsp coconut oil OR garlic infused olive oil
  • 1 cup chopped broccoli florets
  • 1 cup grated carrot
  • 1 cup chopped purple cabbage
  • sesame seeds for topping
  • a few handfuls of fresh basil to stir through at the end – this is optional.
  1. To prep your noodles, boil some salted water. When it reaches the boil, add the noodles and slightly reduce the heat. Make sure you stir them as they cook!
  2. For your sauce, heat the coconut oil in a large pan or wok. Add the shallots & ginger, stir fry for 3-5 minutes. Add the curry paste and stir fry for 1 minute. Then add the coconut milk, sugar, soy sauce, and vegetable stock. Simmer for 15-20 minutes, stirring often. This should thicken slightly. Whilst you’re simmering – get chopping!
    -Because I’m a slow chopper, and I used this time for cleaning up time too, my sauce is usually done simmering by the time I’m ready to cook my vegies. I transferred the sauce to a bowl to save using another pan to stirfry the vegies, plus it’s extra tasty to cook your vegies in a nice saucy wok!-
  3. Heat the oil over medium high heat and add the chopped vegies. Stir fry for about 5 minutes until the broccoli goes bright green. Add the noodles and toss around in the pan with the vegies. Add the sauce and toss together until just combined. If you cook it too long at this point, the noodles might get too sticky.

Serve topped with sesame seeds, a squeeze of lime and some basil leaves.

 

12930964_1582178205405848_39747398_n

Notes; I have also tried this recipe with GF pad thai rice noodles, so if you can’t find brown rice noodles they will do the trick! I used garlic infused olive oil on the vegies for a bit of extra flavour. Coconut oil works just as well 🙂 I am obsessed with fresh basil, and as I had a whole bag of it, I mixed the whole lot through! The original recipe called for fish sauce and chilli sauce, which I chose not to use as I didn’t have a low FODMAP alternative in my pantry.

I bought my produce from the Jan Powers Farmers Market last Saturday morning. The vegies were bright and beautiful! I’ll definitely be making it my regular produce run 🙂

Let me know if you tried this recipe & what you thought of it!

 

 

Lexie x

Date Night

Saturday night had finally rolled around and I was super excited… cause my loverboy had planned a date night to celebrate our moving in together 🙂

The weather was super blustery but nice and warm, so we trotted off to Eat Street to sample our favourite treats. We hit up Eat Street all the time as it’s so much easier for everyone to choose what they are craving, and it’s always reasonably priced.

Now, I’m a creature of habit… so I get the same thing every time!

I start with sweet potato chips, then sip on an iced tea, and stop by Gluten Off on the way out to pick up a GF cinnamon donut.

I wore my new Annalee Jumpsuit from The Parla which was perfect for this weather! Nice and light to keep me cool, and no need to fret about my hem line blowing up, up & away in the wind 😉

  

As well as my traditional cinnamon donut, I also took home a GF Twix Bix! Gooey, caramelly, biscuit perfection.

 

Jumpsuit: The Parla
Shoes: Target
Tan: Loving Tan

What are your favourite Eat Street nibbles? Comment below and inspire me to try something new! 😛

Lexie x

Fresh & Raw Wellbeing Smoothie Delight

For an easy brekkie on the go, I’ve been whipping up this light and delightful vanilla & cinnamon smoothie!

Cinnamon & Maca are my super-foods of choice for my morning smoothie – they have a terrific array of benefits which include hormone regulation. I have had success with clearing up my skin and reducing PMS by increasing my Maca powder intake.

Here’s how to make your own 🙂

You’ll need:

• 1 1/2 cups unsweetened vanilla almond milk
• 1 1/2 tbsp Vanilla & Lucuma Paleo Fermented Protein Powder from Amazonia
• 1/4 tsp organic Ceylon cinnamon
• 1 tsp organic raw Maca powder
• 1 tsp organic maple syrup
• 1/2 a banana

Using a blender, combine all ingredients throughly, serve with an extra sprinkle of cinnamon & enjoy!

lexieloublog

I sipped mine while I flipped through this utterly gorgeous copy of Wellbeing mag! I couldn’t walk past this beautiful cover art.

What’s your favourite smoothie recipe?

Lexie 😘

Chia Pud!

Oh hallo friends!

Today I’ll be sharing with you my super simple Chia Pudding recipes 🙂

I’ve tried a few different puds in the last few months to try and perfect the flavour. And I have to say I am pretty happy with these results!

My Vanilla Chia Pudding is a nice plain go-to if you want a brekkie-to-go or a work snack.

It’s lovely mixed with seasonal fruit, this time I chose fresh pawpaw.

You’ll need…

  • 1/4 cup chia seeds
  • 1 cup original Coco-Milk OR unsweetened vanilla almond milk
  • 1/2 tsp raw maca powder
  • 1/4 tsp organic ceylon cinnamon
  • Two drops of organic vanilla essence
  • Maple syrup & fruit of choice for serving

Add the chia seeds, maca powder and cinnamon to a small jar, and mix to combine.
Pour in the milk and add the vanilla essence, stir well. Place in fridge overnight to set.

I bought some budget friendly jam jars from Kmart for my puddings, they are the perfect size and leak proof.

lexieloublog
726 Calories, 51.8g fat, 758.5g potassium, 511.8g sodium, 59.5g fibre, 31.4g protein, 60.2g iron, 115.8g calcium

My Choc Chia Pudding is a super delish way to up your daily fibre intake, and is so tasty! It reminds me a little of a YoGo dessert.

You’ll need….

  • 1/4 cup of organic chia seeds
  • 1/4 tsp organic ceylon cinnamon
  • 1/2 tsp raw maca powder
  • 1 cup chocolate almond milk
  • 1 heaped teaspoon Coles Fibre Mix
  • Fresh seasonal fruit for serving (I chose banana!)

Stir all dry ingredients in a clean jar to combine. Add the almond milk, stir well and place in the fridge overnight to set. Serve with fresh fruit and enjoy!

316 Calories, 14.4g fat, 169.9g potassium, 249.1g sodium, 20.4g fibre, 9.4g protein, 10.1g vitamin A, 36.1g vitamin C, 26.5g iron, 72.1g calcium
316 Calories, 14.4g fat, 169.9g potassium, 249.1g sodium, 20.4g fibre, 9.4g protein, 10.1g vitamin A, 36.1g vitamin C, 26.5g iron, 72.1g calcium

Yum yum! Let me know what you think! What are your fave chia pudding flavours?

Lexie x

Fodmap Factory

The new year for me started (as I’m sure it did for many others) with a quiet promise to myself to work on my health this year. I didn’t make any determined public resolution Facebook posts about how I’ll get my ultimate dream body in 2015, or sail around the world or earn a billion dollars.

I just took a step back, had a wee think, and realised I really need to get myself back on track.

Because I’m on a fairly restrictive diet, I often find it very hard to find healthy quick fix snacks for when I need an extra little somethin’ for my lunchbox – or when I run out of time to make brekkie. There’s a definite hole in the market where low-FODMAP items are concerned.

Enter Fodmap Factory – a small Aussie company breaking onto the scene with their tiny slabs of deliciousness. I love these little bars! The flavours they offer are unreal – I feel just like a ‘normal’ person with this variety of options.

fodmapfactory-lexieloublog
Salted Caramel bar (with Mimco bag, Quay Eyewear “Stevie” shades, The Dairy phone case & MAC Cosmetics lipstick in “Saint Germain”)

I had a chat with Sage, one half of the FF team to learn more 🙂

Whereabouts in Australia are you based? Are all of the ingredients in Fodmap Factory’s products Australian, or do you use imported goods?

Simon and I are based in Melbourne. We buy all our ingredients from local stores, but they do import some of their goods.

Why did you create Fodmap Factory, and when did it come about?  What is FF most passionate about?

Around 2 years ago I began to get quite sick – basically I had intestinal toxemia and this leaked to other parts of my body. As a result I developed severe allergies, and chronic indigestion, amongst other things! Simon and I would trial foods that I could and could not eat; each “no” food we discovered would leave me sick for up to 4 days!

Fast forward two years and I am in a completely different state; physically, mentally and spiritually. When we look at the food on the shelves (even in health food stores) I see so many foods that are difficult to digest or improperly “food combined” and I think to myself, “no wonder why people are struggling with gastrointestinal issues”. And Fodmap Factory was launched!! We are very strict about only producing foods that can be easily digested by the majority of people, and we have had a lot of success following a low FODMAP diet.

Do yourself and Simon come from a background in food, or was this a completely new venture for you both?

I have a background in health coaching, and cooking for fun. Simon has a background in yoga and personal training, and he is also a qualified physiotherapist. This is our first venture into running a food brand, but we have both been so passionate about helping people gain greater health for as long as we can remember!

What exciting things are yet to come from Fodmap Factory?

Fodmap Factory is going to expand into every part of the grocery aisles, we are going to Low Fodmap everything you need! Head over to our website www.fodmapfactory.com and enter your requests into the flavour generator 🙂

fodmapfactory-lexieloublog

Sage has become quite the inspiration to me in my personal journey to greater health, and you can read her blog and chat to her on her website, which I strongly recommend 🙂

Stay tuned on my Instagram & Facebook feed to see what flavours I try out next!

Lexie x

For more info on the low FODMAP diet, click here.

Maple quinoa granola

I have recently begun my journey to better health by way of a dairy free, gluten free, low FODMAP diet.

FODMAP stands for Fermentable Oligosaccharides, Dissacharides, Monosaccharides and Polyols and refers to the indigestible sugars present in many foods.

This new diet has really pushed me to further my understanding of a balanced healthy diet, and is definitely testing my cooking skills and creativity!

I recently read through Gwenyth Paltrow’s recipe book “It’s All Good” and found lots of healthy new treats to try! I began with her breakfast Quinoa Granola, modified to suit a low FODMAP diet.

Having tried quinoa flakes before (and hating them!) I was a bit nervous about this recipe, but I was so pleasantly surprised! This is a super delicious snack I’d happily eat any time of day.

20140726-092356.jpg

Ingredients:

– 3 cups quinoa flakes
– 1/2 cup extra virgin olive oil
– 1/2 cup organic maple syrup
– 1 cup raw walnuts (roughly chopped)
– 1 cup pumpkin seeds (roughly chopped)
– low FODMAP fruits for serving (banana is my fave!)

Method

1. Preheat your oven to 200’C, and line a baking tray with baking paper
2. In a large mixing bowl, whisk together the olive oil and maple syrup
3. Add the quinoa flakes and mix thoroughly to combine
4. Spread the coated quinoa flakes on the tray. I also sprinkled my quinoa flakes with some Himalayan pink salt for extra minerals.
5. Bake until golden brown and crispy! I stirred my quinoa flakes once after 10 minutes, and every five minutes thereafter. Keep an eye on them to ensure they don’t get too crispy! In saying that, some of mine were a little burnt, but I quite like the burnt sugary taste so this didn’t bother me 😛
6. Allow quinoa flakes to cool completely before mixing with the other ingredients.

Serve with almond milk and your choice of fresh fruit, and enjoy!

20140726-093352.jpg

20140726-093418.jpg

Lexie x